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60+ Minutes |
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Cooked by: Chef / Last Modified: 8/6/2008 / Number of Servings: 5 |
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Directions: Trim fat from steak. Cut the steak into 1-inch cubes.
Coat a large nonstick skillet with cooking spray, and place over
medium-high heat until hot. Add steak; cook 4 minutes or until steak loses
its pink color. Remove steak from skillet; drain and set aside.
Recoat skillet with cooking spray; place over medium-high heat until hot.
Add carrot and next 3 ingredients; saute 5 minutes. Return steak to
skillet. Add thyme, pepper, and consomme, stir well. Cover, reduce heat,
and simmer 30 minutes or until meat and vegetables are tender, stirring
occasionally.
Place flour in a bowl. Gradually add wine, blending with a wire whisk; add
to steak mixture. Cook 5 minutes or until thickened and bubbly, stirring
constantly. Yield: 5 servings (serving size: 1-1/2 cups).
Per serving: 312 Calories; 7g Fat (23% calories from fat); 32g Protein; 23g
Carbohydrate; 83mg Cholesterol; 474mg Sodium
| Ingredients:
1 1/2 Pound(s) Lean boneless sirloin steak
2 Cup(s) Sliced carrot, (1/2-inch)
2 Cup(s) Quartered mushrooms
3/4 Cup(s) Coarsely chopped onion
1 Pound(s) Small red potatoes, peeled
1 Teaspoon(s) Dried thyme
1/4 Teaspoon(s) Pepper
10 1/2 Ounce(s) Beef consomme, undiluted
3 Tablespoon(s) All-purpose flour
3/4 Cup(s) Burgundy wine |
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